Lasagna with Bechamel
By: Culinary BitesPublished: 9 months ago
5 Likes 0 Dislikes
You won't believe how delicious and creamy this lasagna is. This recipe is inspired by one of my favorite restaurants in NYC called Max. I credit Max with introducing me to the most delicious lasagna I've ever had! I stumbled across their recipe in an old issue of The New Yorker, and discovered the secret to their signature lasagna is their Bechamel sauce. But if u know anything about Bechamel, you know that it's not exactly light on the hips! I decided to play around with a skinnier variation and what I came up with is absolutely incredible! Rather than using the butter, flour, and whole milk that you would use in a regular Bechamel sauce, I used non-fat Greek yogurt, eggs, and Parmesan cheese! The result is the creamiest lasagna that will melt in your mouth with only a fraction of the calories! I used large wonton wrappers rather than lasagna noodles. This mimics Max's fresh pasta and the "noodles" are so thin that is doesn't make the lasagna too heavy. Finally, incorporating a good quality red wine into your sauce takes this lasagna to a whole other level. Don't take my word for it, try it yourself and thank me later!